Irish Beef Roast with Carrots (Print View)
Slow-cooked beef with carrots and potatoes simmered in savory herbs and gravy.
# What You Need:
→ Meat & Broth
01 - 3.3 lbs beef chuck roast
02 - 1 tablespoon vegetable oil
03 - 2 cups beef broth (gluten-free if needed)
04 - 1 cup Guinness stout (optional; substitute beef broth for alcohol-free)
→ Vegetables
05 - 4 large carrots, peeled and cut into large chunks
06 - 2.2 lbs Yukon Gold potatoes, peeled and quartered
07 - 2 medium onions, sliced
08 - 3 cloves garlic, minced
09 - 2 stalks celery, sliced
→ Herbs & Seasoning
10 - 2 tablespoons tomato paste
11 - 2 teaspoons salt
12 - 1 teaspoon black pepper
13 - 2 teaspoons dried thyme
14 - 2 bay leaves
15 - 2 tablespoons Worcestershire sauce (gluten-free if needed)
→ Thickener
16 - 2 tablespoons cornstarch (mixed with 2 tablespoons water)
# How to Make It:
01 - Preheat the oven to 325°F.
02 - Pat the beef roast dry and season all sides with salt and black pepper.
03 - Heat vegetable oil in a large Dutch oven over medium-high heat. Sear the beef on all sides until browned, about 4-5 minutes per side. Remove and set aside.
04 - Add onions, celery, and garlic to the pot. Sauté for 3-4 minutes until softened.
05 - Stir in tomato paste and cook for 1 minute.
06 - Pour in Guinness stout if using, scraping up any browned bits from the bottom. Add beef broth and Worcestershire sauce.
07 - Return the beef to the pot. Add carrots, potatoes, thyme, and bay leaves, arranging vegetables around the meat.
08 - Bring to a simmer, cover, and transfer to the oven. Cook for 2.5 to 3 hours, or until beef is fork-tender and vegetables are cooked through.
09 - Remove roast and vegetables to a platter. Discard bay leaves.
10 - Place pot over medium heat. Stir in cornstarch slurry and simmer for 2-3 minutes until the gravy thickens.
11 - Slice or shred the beef. Serve with vegetables and spoon the gravy over the top.
# Expert Tips:
01 -
- The gravy becomes this incredibly rich, velvety masterpiece that makes everything it touches taste better
- Its mostly hands-off cooking, leaving you free to relax while the oven does all the heavy lifting
02 -
- Patting the meat completely dry before seasoning is what creates that beautiful brown crust, which is where so much flavor lives
- Letting the pot roast rest for 10-15 minutes before slicing keeps all those juices inside the meat instead of running out onto your cutting board
03 -
- Taking the meat out of the fridge about 30 minutes before cooking helps it sear more evenly
- Always make your cornstarch slurry in a separate small bowl rather than directly into the hot liquid to avoid lumps